Roasted Cranberry Chicken Salad
If you want to add more gluten free and dairy free recipes to your recipe box, Roasted Cranberry Chicken Salad might be a recipe you should try. For $23.59 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. One serving contains 3855 calories, 292g of protein, and 236g of fat. This recipe serves 2. 12 people have made this recipe and would make it again. It works best as a salad, and is done in around 35 minutes. A mixture of apple, dried basil, chicken, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Paleo on a Budget. Overall, this recipe earns a spectacular spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Cranberry Kale Salad with Roasted Pecans and Feta, Roasted Almond and Cranberry Quinoan and Bulgur Salad, and Cranberry & Almond Roasted Brussels Sprouts Antipasto Salad.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 large apple, diced
1 Tbsp apple cider vinegar
2 small stalks of celery, diced
4 large chicken boneless, skinless chicken breast , diced
2 cups of rinsed, fresh cranberries
roasted cranberries
2 tsp. each of cumin and dried oregano
1 Tbsp. Dried basil
Fat
2 cloves garlic, finely minced
juice of 112 a lemon
1.5 TBSP of maple syrup
1-2 batches of paleo mayo
1 large onion, medium-dice
pinch of salt
Equipment:
oven
mixing bowl
baking paper
aluminum foil
baking sheet
frying pan
Cooking instruction summary:
Preheat oven to 350 {F}Place all of your ingredients into a small mixing bowlMix it all up well and place it onto a small aluminum foil or parchment paper lined baking sheetRoast for 10-15 minutes, or until your cranberries have started to burst and cook through.Let them cool and either store to use at a later point in the fridge or add straight away to your chicken salad!these will cluster together which is TOTALLY fine! They'll break apart in the chicken salad when you mix it together!Get your cranberries roasting {see above for details}! Let them roast in the oven while you do everything else and just pull them out when they're done and set them off to the side!Get a large skillet heating with your favorite fat and add in your garlic and onion, allow it to start to cook while you dice up your chicken.Add your chicken into the skillet, sprinkle in some salt + pepper and let it cook.If you have pre-cooked chicken, you can skip this step and just quickly cook up your onion + garlic and then add to your mixing bowl!While it's cooking make your mayo and dice your apple and celery.When your chicken is done allow it to cool off for a few and then add it to a large bowl with 1 batch of mayo, your seasonings, diced vegetables, and roasted cranberries.Mix it all well, taste test and adjust / add more mayo as needed.Store in the fridge covered and serve when ready!
Step by step:
1. Preheat oven to 350 {F}
2. Place all of your ingredients into a small mixing bowl
3. Mix it all up well and place it onto a small aluminum foil or parchment paper lined baking sheet
4. Roast for 10-15 minutes, or until your cranberries have started to burst and cook through.
5. Let them cool and either store to use at a later point in the fridge or add straight away to your chicken salad!these will cluster together which is TOTALLY fine! They'll break apart in the chicken salad when you mix it together!Get your cranberries roasting {see above for details}!
6. Let them roast in the oven while you do everything else and just pull them out when they're done and set them off to the side!Get a large skillet heating with your favorite fat and add in your garlic and onion, allow it to start to cook while you dice up your chicken.
7. Add your chicken into the skillet, sprinkle in some salt + pepper and let it cook.If you have pre-cooked chicken, you can skip this step and just quickly cook up your onion + garlic and then add to your mixing bowl!While it's cooking make your mayo and dice your apple and celery.When your chicken is done allow it to cool off for a few and then add it to a large bowl with 1 batch of mayo, your seasonings, diced vegetables, and roasted cranberries.
8. Mix it all well, taste test and adjust / add more mayo as needed.Store in the fridge covered and serve when ready!
Nutrition Information:
covered percent of daily need
